Fool-proof Grilled Brined Pork Tenderloin Recipe

'Tis the grilling season - and garden party entertaining should be a SNAP with brined-ahead-of-time pork tenderloin.
Originally from Cooking Light Magazine - it's a winner!
Sear on the grill for a few minutes, move it to the other side of the grill where the burners are turned off, wait about 15 minutes and you've got a fabulous, extremely moist, fork tender, ool-proof piece of pork.
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Serve a side salad, grilled garlic toasts and a side dish (potato salad or fresh sugar snaps?!) and you're good to go. See less

How to make it

Stir all the brine ingredients together until dissolved. Pour into a large baggie, add the pork tenderloins and 2 C ice cubes. Put in the refrigerator and marinate for 2-3 hrs.

Remove pork from the brine and dry it off. Rub about 1 TB olive oil on each tenderloin. Sprinkle the rub mixture over both tenderloins and rub it into the pork - make sure you get it all over the meat.

Heat your grill to 375 degrees. Grill the pork for about 6 minutes. Turn and repeat 2-3 times to ensure nice browning and crusting of the pork.

Turn the heat OFF on one side of the grill, put the pork on the OFF side, close the lid and cook for about another 15 minutes until a thermometer regusters to about 155 degrees - the meat will be slightly pink at the thickest part.

Remove from the grill and tent with foil, let the meat rest about 5 minutes OR until you are ready to serve.

This tastes great served hot or room temperature. Quick simmer some apples for a warm (or room temperature) side dish. An alternative can be to slice the pork and serve it as little sandwiches made with crusty french rolls (maybe spread with rosemary butter and grilled first?!).

I just wanted to get back to you about this recipe. I just made this for dinner and have to say it is one of the best grilled pork recipes I have ever tried.Unbelievably juicy and tender......a "to die for" meal! Thanks so much for sharing!

I tried brining pork for the first time last summer and now consider it a must do. I have never tried vinegar in the brine before. I love sherry vinegar. Also love the rubs you suggested. Saving this for my next tenderloin grill... Thanks Jim

I just wanted to get back to you about this recipe. I just made this for dinner and have to say it is one of the best grilled pork recipes I have ever tried.Unbelievably juicy and tender......a "to die for" meal! Thanks so much for sharin...more